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A quick fix, these buckwheat galettes make a great afternoon snack. Spread these with a spoonful of marmalade and serve alongside a cup of coffee or strong, black tea.
Serves 2 people
Prep: 16 min • Cook: 4 min • Ready in: 20 min
Blend the batter and let it stand for 10 minutes. The buckwheat flour is thirsty and it will thicken upon standing. Preheat a 10” cast iron skillet over medium high heat and melt ½ teaspoon of butter. Pour about ¼ cup of batter onto the skillet and use an offset spatula to spread the batter into a 6” disc. Cook the galette for 30-60 seconds or until small holes appear on the surface and the surface takes on a matte appearance. Flip the galette and cook the other side for 30-60 seconds and remove to a towel-draped plate to keep warm while you cook the next one or serve them straight from the hot griddle as you go. Remember to butter the pan before adding batter and keep the heat hot but not smoking.
Recipe from the Roan Mills test kitchen